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ICE CREAM. 

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PRACTICAL RECIPEsI 






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FOE MAKING 



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I JOHN D. MILLER, I 

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MOBILE, ALA., 






1886. 



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PRACTICAL RECIPES 
FOE MAKING 

IICE CE/BAM- 

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JOHN D. MILLER, 
MOBILE, ALA., 

1886. 



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MOBILE: 

Geo. Mat/.enoer, Printer, Mobile, Ala. 

1886 



4$ 






Entered according to Act of Congress in the 
Office of the Librarian of Congress. 
—BY- 
JOHN D. MILLER, 
Aug. 13th, 1886. 






PREFACE. 

This Book will give full directions in detail 
how to make Ice Cream, you will have no loss 
or disappointments, it will tell you how to avoid 
getting bad Eggs in your Cream, it will tell you 
which kind are the best Freezers, it will tell you 
how to make your Custard and how to freeze it, 
how to keep it frozen, and how to dish it up to 
the advantage and satisfaction of all concerned. 

My experience has convinced me that many 
know how to make Ice Cream, but very few 
know how to make it good. 



ICE: CREAM! 
HO>V TO MAKE IT. 

To 1 gallon of sweet, fresh milk take 1 dozen 
of chicken-eggs, lh lbs. clean white sugar, and 
1 tablespoon of good white flour. When break- 
ing the eggs, do not break them over the bowl 
in which they are to be beaten, but break them 
separately into a tumbler, to avoid getting bad 
eggs into the bowl. Add a tablespoon or two 
of the sugar to the eggs, and beat them rigidly 
until they are thoroughly fine and foam up high. 
Next dissolve the tablespoon of flour with a lit- 
tle of the milk. Now, after everything is pre- 
pared, place the milk over the fire, stir into it the 
well-beaten eggs, and when the milk is hot add 
the dissolved flour, and the sugar. Stir the milk 
constantly with a long-handled stout spoon from 
the bottom up, to keep it from scorching, for if 
it is allowed to scorch it will be ruined. The 
custard must remain on the tire until it almost 
comes n» a boil, and begins to get thick, and ropy. 



then remove it from the fire. As soon as the 
custard is done, in order to free it from all im- 
purities that might have been in the milk or 
sugar, it is well to strain it through a thin piece 
of domestic, such as is used for small meal sacks. 
If in no hurry to freeze the custard, place the 
vessel containing it into cold water, and allow it 
to cool first. If the custard should be frozen at 
once, pour it into the freezer place the freezer 
into the tub, and put broken ice around it. 
Clean off well the cover of the freezer, then re- 
move it, and stir up the custard with a paddle 
until it is thoroughly cold. Now the custard is 
ready to to be flavored, which may be done with 
any good flavoring-extract as Lemon, Vanilla or 
Strawberry, according to taste. To make red, or 
pink Ice Cream, purchase coloring in the shape 
of paste, dissolve as much of it as the size of a 
nutmeg in a little cold water, and strain it 
through a thin cloth. Stir the coloring well in- 
to the custard, the same as the flavoring, after it 
is thoroughly cold. Cover up well the freezer 
again. Take out the stopper just over the bot- 
tom of the tub, and draw oft' the water, then re- 
place the stopper again tightly, and cover the 



ice which remains in the tub with a layer of salt, 
then put in a layer of ice and salt again, and 
continue so to put in layers of ice and salt alter- 
nately until you reach the top of the can. Turn 
the can gently around until the ice sinks below 
the cover, then take a whisk-broom and care- 
fully sweep all ice and salt from the top and sides 
of the cover and the tub, wipe it also clean with 
a cloth, now raise the cover partially, and sweep, 
and wipe again before removeing it altogether. 
After the cover is removed, take the wooden 
paddle, and scrape the frozen cream down from 
the sides of the can, and stir it up well from the 
bottom. At first the can will stand tight in the 
ice packing, but after a while it will become 
loose, so that it can be turned with the paddle ; 
continue thus scraping, and stirring the cream, 
and turning the can until the cream is well fro- 
zen. Scrape the cream that adheres to the pad- 
dle back into the freezer, and cover it up tightly 
again. Draw off the water again, which has 
formed by melting ice and salt, and then stop 
up tightly to prevent any leakage. Fill up the 
tub again with alternate layers of broken ice and 
salt, then raise the freezer in the tub from about 



8 

2 to 5 inches, according to the size of the freezer, 
to permit some of the ice to fall under the freezer. 
Now fill up again with ice and salt, as much as 
the tub will hold, useing for the top layer finer 
broken ice. The freezer is now ready to be 
wrapped. This must be done well, otherwise 
the cream can not be kept well frozen. Proceed 
in the following manner : Take as many sacks 
as will be necessary to make a roll thick enough 
to tightly fill out the space between the can and 
the tub, rip them open, and place them on the 
floor in the following manner : The first sack 
place before you, so as to form the shape of a 
diamond, with the corners pointing one towards 
you, one from you, one to the right, and one to 
the left. The second sack place upon the first 
one in the same manner, but draw it a little to- 
wards you, so that the corner pointing towards 
you overlaps the corner of the bottom sack 
about 3 inches. In the same way put down all 
the sacks, always letting the upper sack overlap 
the lower one. Then begin at the corner point- 
ing towards you, and roll up the sacks as tight 
as possible. This coil of sacks place around the 
can as soon as the ice has melted down a little. 







and wedge it into the tub with a broad, wooden 
wedge, and a mallet. Let one end of the coil, 
the inner one, stick out a little, so as to afford a 
hold in removing the coil again. This renders 
the tub airtight, the can stands firm, the tub may- 
be rolled or turned over without any danger, and 
can be handled with perfect safety while trans- 
porting it. The outside of the tub may also be 
wrapped with a few sacks ; it is well to do so in 
hot weather. To do this fold the sacks to a width 
corresponding with the higth of the tub, wrap 
them around the tub smoothly, and tie securely 
with a stout string. Cream packed in this man- 
ner, will freeze perfectly hard, and will remain 
well frozen for nearly 24 hours. 



GENERAL REMARKS 



The boiler in which the custard is boiled, may 
be of any material, with the exception of copper 
or brass, which should never be used; best of all 
is a porcelain-lined boiler. The fire over which 



10 



the custard is boiled, must not be too hot, nor 
smoky. If the straining of the custard is too 
troublesome, and the milk and sugar contain no 
impurities, then the straining may be omitted. 
The "old style" freezer is the cheapest and best 
that can be used, it should be made of good 
stout tin, or better yet, of galvanized iron. Never 
fill the freezer to the top with custard, but leave 
from 2 to 6 inches room so that the ice ,may 
stand higher in the tub than the custard in the 
can, and to allow space for stirring the cream 
which will raise up while freezing; the more the 
cream is stirred and beaten, the looser and bet- 
ter it will be. Always have the cream frozen 
hard, so it will not stick to the spoon, but will 
curl over nicely when the spoon is drawn through 
it. The more salt is used in freezing the cream, 
the harder it will be, but if too much is used the 
cream will be too hard, and it will be difficult to 
dish it out. The right proportion is about a 
quart of course salt to 12 lbs. of ice. If there 
are any lumps in the salt crush them, do not 
sprinkle any lumps on the ice. The spoon used 
in dishing out the cream should be of a good 
size with a well rounded point, and a short strong 
handle. The freezer tub should be a good strong 
tub, well bound, large enough to hold a sufficient 



11 



quantity of ice to freeze the cream, and keep it 
frozen, and from 2 to 6 inches higher than the 
can. The paddle should be made of white oak, 
or any other good hard wood. It should have 
a round handle about 1 inch in diameter and of 
sufficient length to afford a good hold with both 
hands. The blade should be well sharpened, 
and from 5 to 12 inches in length, according to 
size of freezer. Break up the ice in a tub or 
box in pieces small enough to fit nicely between 
can and* tub ; place in the largest pieces first, and 
fill out the space between them with smaller 
ones. Take care that the can remains always 
straight up in the centre of the tub. Coloring 
and flavoring extracts are best purchased from 
candy manufacturers. What quantity to use, 
taste alone can decide, but a teaspoon of extract 
to a gallon of cream is generally sufficient. Never 
use duck eggs to make the custard, but only 
chicken eggs or guinea eggs, of the latter you 
must take a few more, as they are smaller. A 
gallon of milk, with the sugar and eggs added, 
will make 1£ gallon of Ice Cream. If more or 
less milk is used, the quantity of eggs, sugar, and 
flour must also be increased or diminished in 
proportion. As the ice melts, and floats from 
under the can, shove the latter down, to keep the 



12 



ice in the tub always at a higher stand, than the 
cream in the can. As long as the ice stands 
higher than the cream, the can will be frosted on 
the inside. If it is not frosted, it indicates that 
the ice has sunk below the level of the cream, 
then shove your can down more; if it will not go 
down any further, then you must fill up with ice 
and salt again, therefore pack well at the outset. 
The only Ice Cream that is generally colored is 
such, flavored with strawberry. It will be well 
to remark once more, that the custard must be 
neither flavored nor colored while hot or even 
warm, but it must be perfectly cold. The richer 
and fresher the milk is, the better the cream will 
be. Oat sacks or bran sacks are the most con- 
venient to use, as they are almost square. Ice 
Cream made and packed as described in this 
receipt will not spoil; what is not used to-day 
need only be repacked to-morrow. Such who 
are in the business, will do well to make their 
custard in the evening, set it in cold water, and 
about 10 or 11 o'clock, when their freezers are 
empty, pour the custard into them, let stand till 
the next morning, then flavor and freeze. If the 
custard can not be made in the evening, let the 
empty freezer stand packed till next morning, it 
will then contain ice enough yet, to cool the 
custard. The above receipt is based upon a 
practical experience of 8 years. 



LIBRARY OF CONGRESS 




014 636 349 i 









